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Tuesday, 28 January 2014

Red Velvet Mini Cakes | How to Bake Red Velvet Cake | Baking Recipes

Red Velvet Mini Cake #Recipe

These red velvet mini cakes are a perfect party dessert. They don't just look gorgeous, they taste awesome too. These are eggless to - so anyone can enjoy them.

Time flies fast. Just a few days back, we were all welcoming the New Year; and now the first month of the year is already heading towards its end. This post was supposed to be published to welcome the New Year, but somehow I just kept postponing it. As the saying goes better late than never; here I am with the much-delayed post.

For the frosting, I used the readily available soy-based whipping cream. For a more authentic red velvet cake, a mascarpone cream frosting is recommended. I had plans to prepare mascarpone cheese at home. But, due to lack of time, I dismissed the option; maybe some other time.Here are some more baking recipes for you to try.Eggless Nutella Brownies

2. In a large mixing bowl add all the dry ingredients - flour, cocoa powder, baking powder and baking soda and stir so that the flour mixture is uniform.

3. In a separate bowl add butter and sugar in a mixing bowl till well incorporated. Add the colour, yoghurt and water and blend well. Add the dry mixture to the wet mixture. Stir to form a smooth batter.

4. Fill the prepared pans with batter halfway. Bake for 15-18 minutes. When done a skewer inserted in the middle would come out clean. Leave them to cool down completely before icing.

5. Whip the cream and keep in the refrigerator until needed. Once the cakes are cooled frost the mini cakes and use sprinkles for decoration.

This post is my entry for re-do old posts theme for BM 86 Week 4 Day #1

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